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Punctul de fum – Uleiuri

Sa stii pana unde poti incalzi uleiul fara sa-l si sa te strici e o treaba utila. Flash point sau smoke point – asa le gasiti in engleza, in caz ca va trebuie pentru ceva uleiuri mai speciale. Pe cele uzuale le gasiti in tabelul de mai jos.Ce se intampla dupa punctul de fum (sau punctul de fumigare)? Se produce fum (toxic) si mai ales se produc radicali liberi, daunatori organismului. Las si temperaturile in °F pentru ca in multe retete si articole veti gasi scala americana, deci informatia poate fi utila.

Ideal e sa stim ce facem, sa fim in cunostinta de cauza. Uneori putem decide sa mai prajim cate ceva, insa in acelasi timp trebuie sa ne si asumam asta. Bucatarii n-ar trebui sa-si asume pentru clienti. Sau macar sa ii informeze complet: prajim in ulei de palmier pe care il schimbam odata la xxx ture de utilizare, temperatura la care lucram este xxxx °C.

Las numele uleiurilor si grasimilor in engleza, nu cred ca ridica probleme! 🙂 Unde nu scrie „nerafinat” se subintelege ca e varianta rafinata (de regula sunt trecute amandoua, ca sa stim). Untura si Ghee-ul sunt in tabel – de luat aminte. Am facut Bold cele mai uzuale articole.

Uleiuri de gatit / Grasimi Punctul de fum  °C Punctul de fum     °F Proportia Omega-6: Omega-3
(si alte informatii relevante)
Unrefined flaxseed oil 107°C 225°F 1:4
Unrefined safflower oil 107°C 225°F 133:1
Unrefined sunflower oil 107°C 225°F 40:1
Unrefined corn oil 160°C 320°F 83:1
Unrefined high-oleic sunflower oil 160°C 320°F 40:1, 84% monosaturate
Extra virgin olive oil 160°C 320°F 73% mononesaturate, bogat in Omega 9
Unrefined peanut oil 160°C 320°F 32:1
Semirefined safflower oil 160°C 320°F 133:1, (75% Omega 9)
Unrefined soy oil 160°C 320°F 8:1 (Cele mai multe OMG/GMO Organisme Modificate Genetic)
Unrefined walnut oil 160°C 320°F 5:1
Hemp seed oil 165°C 330°F 3:1
Butter 177°C 350°F 9:1, Cele mai multe saturate & monosaturate
Semirefined canola oil 177°C 350°F 2:1
[ (56% Omega 9), 80% din rapita e modificata genetic]
Coconut oil 177°C 350°F 86% saturate, lauric acid (are proprietati antibacteriene, antioxidante si antivirale).
Unrefined sesame oil 177°C 350°F 138:1
Semirefined soy oil 177°C 350°F 8:1
Vegetable shortening 182°C 360°F Cele mai multe saturate, Trans
Lard (untura) 182°C 370°F 11:1 saturate la un nivel crescut
Macadamia nut oil 199°C 390°F 1:1, 80% mononesaturate, (83% Omega-9)
Canola oil (Expeller Pressed) 200°C 400°F 2:1, 62% mononesaturate, 32% polynesaturated
Refined canola oil 204°C 400°F 3:1, 80% din rapita americana este Modificata Genetic (nu stiu care este procentul din Romania, dar ma indoiesc ca avem vreo statistica reala!)
Semirefined walnut oil 204°C 400°F 5:1
High quality (low acidity) extra virgin olive oil 207°C 405°F 13:1, 74% monosaturate (71.3% Omega 9)
Sesame oil 210°C 410°F 42:1
Cottonseed oil 216°C 420°F 54:1
Grapeseed oil 216°C 420°F 676:1, (12% saturated, 17% mononesaturate)
Virgin olive oil 216°C 420°F 13:1, 74% monosaturate (71.3% Omega 9)
Almond oil 216°C 420°F doar Omega-6
Hazelnut oil 221°C 430°F 75% monosaturate (fara Omega 3, 78% Omega 9)
Peanut oil 227°C 440°F 32:1
Sunflower oil 227°C 440°F 40:1
Refined corn oil 232°C 450°F 83:1
Palm oil 232°C 450°F 46:1, majoritar saturate and monosaturate
Palm kernel oil 232°C 450°F 82% saturate (fara Omega 3)
Refined high-oleic sunflower oil 232°C 450°F 39:1, 84% monosaturate
Refined peanut oil 232°C 450°F 32:1
Semirefined sesame oil 232°C 450°F 138:1
Refined soy oil 232°C 450°F 8:1 (in mare parte OMG)
Semirefined sunflower oil 232°C 450°F 40:1
Olive pomace oil 238°C 460°F 74% monosaturate, crescut in Omega 9
Extra light olive oil

Ghee (Clarified Butter)

242°C

252°C

468°F

485°F

74% monosaturate, crescut in Omega 9

0:0, 62% grasimi saturate

Rice Bran Oil 254°C 490°F 21:1, sursa excelenta de vitamina E & antioxidanti
Refined Safflower oil 266°C 510°F 133:1 (74% Omega 9)
Avocado oil 271°C 520°F 12:1, 70% monosaturate, (68% Omega-9)
Nivel ridicat de vitamina E.

Sursa foto: bodynatured.com
sursa tehnica: jonbarron.org

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